Season - Spring

Base

• 1½ cups ground almonds
• ½ cup gluten free plain flour
• 1¼ cups Chelsea Raw Caster Sugar
• 50g unsalted butter, melted
• 1 egg yolk
• 1 tsp cold water

Filling

• 250g packet light cream cheese
• 300g fresh ricotta cheese
• ½ cup Chelsea Icing Sugar sifted
• ¼ cup Greek yoghurt
• 2 extra large eggs
• 1 tsp vanilla paste
• 1 Tbsp fresh lemon juice

Lemon curd topping

• ½ cup Chelsea Icing Sugar, sifted
• ¼ cup lemon juice
• 1 extra large egg
• 1 egg yolk
• 50g unsalted butter, cut into small dice

• 250g butter, softened but not melted
• 1½ cups cornflour
• ½ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp lemon rind, grated

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour
• 300ml cream, whipped
• Fruit for decoration

• 2 kg pork spareribs, cut into fingers
• 4 tablespoons soy sauce
• 4 tablespoons lemon juice
• 4 tablespoons Chelsea Soft Brown Sugar
• 4 tablespoons white wine
• 4 tablespoons hoisin sauce
• 4 tablespoons olive oil
• 4 tablespoons BBQ or tomato sauce
• 2 – 3 cloves garlic, crushed (1 teaspoon)

• 200g butter
• 200g dark chocolate chips
• ¼ cup rum (or 2 tsp rum essence)
• 3 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas finely chopped
• 1 cup coconut (to roll the balls in)

• ½ cup Chelsea Caster Sugar
• ½ cup lemon juice (approx. 3 lemons)
• 3 eggs
• 3 egg yolks, extra
• ½ cup Chelsea Caster Sugar, extra
• 1½ cups cream
• 1 Tbsp lemon rind, finely grated
• 75g store bought small meringues

• 500g fresh or frozen mixed berries
• 500g granny smith apples, (about 4 medium), peeled, cored and finely chopped
• ¼ cup water
• 1kg Chelsea Jam Setting Sugar

• 12 large tomatoes
• 2 onions
• ½ cup chopped celery
• 4 coloured red, orange or yellow capsicum
• 4 cloves chopped garlic
• ½ teaspoon whole cloves
• ½ teaspoon celery seeds
• 2 teaspoons salt
• 3 teaspoons prepared chopped chilli's
• ½ cup white vinegar
• 1 tablespoon cornflour
• ½ cup water
• 2 cups Chelsea White Sugar

• ½ cup diced dates
• ¾ tsp baking soda
• ½ cup boiling water
• 130g butter, softened
• ½ cup Chelsea Dark Cane Sugar
• 2 eggs
• 2 Tbsp Chelsea Blackstrap Molasses
• 2 bananas, mashed
• 2 ¼ cups self-raising flour

• Drizzle Icing
• 2 cups Chelsea Icing Sugar
• 30g butter, softened
• 1 Tbsp Chelsea Golden Syrup
• ½ tsp instant coffee dissolved in 1 tablespoon hot water

• 2 ½ cups self-raising flour
• 1 tsp baking soda
• ⅔ cup cocoa powder
• 1 ¾ cups Chelsea Caster Sugar
• 150g butter, softened
• 1 cup water
• 3 eggs, lightly beaten

To serve

• Whipped or thickened cream
• Chocolate icing (optional) 

• 1 small ready made Christmas Pudding
• 1 cup chocolate chips
• ¼ cup coconut
• 2-3 Tbsp orange juice or brandy
• ¼ cup Chelsea Icing Sugar
• extra coconut for coating

• ½ kg dried dates (cut in half)
• ½ lemon (juice and zest)
• 250g Chelsea White Sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 ½ cup water
• 1 Tbsp butter

CAKE

• 300g white chocolate
• 200g butter
• 250ml (1 cup) milk
• 165g (¾ cup) Chelsea Caster Sugar
• 2 tsp vanilla essence
• 2 large eggs, lightly beaten
• 100g (⅔ cup) self-raising flour
• 150g (1 cup) plain flour

Caterpillar Buttercream Icing

• 160g butter, softened
• 500g Chelsea Icing Sugar
• 40-50ml milk
• 2 tsp vanilla essence
• Food colouring, various colours of your choice
• Mixed sweets to decorate (licorice straps, Smarties, M&Ms etc)

• 125 grams butter
• ¼ cup Chelsea White Sugar
• 2 tablespoons sweetened condensed milk
• ¼ teaspoon vanilla essence
• 1 ½ plain flour
• 1 teaspoon baking powder
• ⅓ cup assorted M&M's

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

To serve

• Chelsea Berry Flavoured Icing Sugar
• Whipped cream

Crepes

• ¾ cup plain flour
• ¼ tsp salt
• 2 eggs
• 2 Tbsp oil
• ¾ cup milk

Sauce

• 50g butter
• ½ cup Chelsea Soft Brown Sugar
• ¾ cup orange juice
• 1 Tbsp lemon juice
• 2 to 3 oranges, peeled and sliced